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Journal Food Microbiol.

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Antimicrobial activities of organic acid vapors against Acidovorax citrulli, Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes on Cucurbitaceae seeds

Hye Jung Shin, Hoikyung Kim, Larry R Beuchat, Jee-Hoon Ryu,

This study investigated the antimicrobial activities of organic acid vapors against a phytopathogen (Acidovorax citrulli) and foodborne pathogens (Salmonella enterica, Escherichia coli O157:H7, and Listeria monocytogenes) on the surface of Cucurbitaceae seeds. Germination percentages of cucumber, honeydew melon and watermelon seeds treated with acetic and propionic acid vapors (100 mg/L) at ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 92:Not Available]

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Induced resistance in nectarine fruit by Bacillus licheniformis W10 for the control of brown rot caused by Monilinia fructicola

Zhao-Lin Ji, Shuai Peng, Wei Zhu, Jing-Ping Dong, Feng Zhu,

Brown rot caused by Monilinia fructicola has led to considerable preharvest and postharvest losses in all major nectarine fruit-growing areas. In our previous study, we successfully identified a biocontrol strain of bacteria, Bacillus licheniformis W10, that can be used to control brown rot. However, the possible mechanism of the control ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 92:Not Available]

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The effects of varied food acid ratios and egg components on Salmonella Typhimurium culturability from raw egg-based sauces

Andrea R McWhorter, Margaret Sexton, Kapil K Chousalkar,

Raw egg-based sauces, such as mayonnaise and aioli, are frequently identified as sources of Salmonella during outbreaks of human cases of foodborne gastrointestinal disease. In this study, we surveyed aioli and mayonnaise recipes from different popular food websites to identify potential risk factors that may lead to the survival of ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 92:Not Available]

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The effect of two antifungal commercial formulations on the metabolism of a commercial Saccharomyces cerevisiae strain and their repercussion on fermentation evolution and phenylalanine catabolism

Thais Sieiro-Sampedro, Javier Alonso-del-Real, Noelia Briz-Cid, Raquel Rial-Otero, Amparo Querol, Jesús Simal-Gandara,

The effect of two commercial formulations (incorporating mepanipyrim and tetraconazole as active substances) on the metabolism of Saccharomyces cerevisiae Lalvin T73™, growing on a synthetic grape must, and their influence on the alcoholic fermentation course and the biosynthesis of volatiles derived from phenylalanine catabolism was studied. No relevant effects were ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 92:Not Available]

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Comparative study of multiplex real-time recombinase polymerase amplification and ISO 11290-1 methods for the detection of Listeria monocytogenes in dairy products

Alejandro Garrido-Maestu, Sarah Azinheiro, Pablo Fuciños, Joana Carvalho, Marta Prado,

Dairy products have been implicated in foodborne infections caused by different bacterial pathogens. Among them, Listeria monocytogenes is of particular concern due to its ubiquity, resistance to sanitation processes and high mortality rates resulting from infection. These issues make the development of novel methods for the rapid detection of this ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 92:Not Available]

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Deciphering the d-/l-lactate-producing microbiota and manipulating their accumulation during solid-state fermentation of cereal vinegar

Li-Juan Chai, Mi-Na Shen, Jia Sun, Yong-Jian Deng, Zhen-Ming Lu, Xiao-Juan Zhang, Jin-Song Shi, Zheng-Hong Xu,

Symphony orchestra of multi-microorganisms characterizes the solid-state acetic acid fermentation process of Chinese cereal vinegars. Lactate is the predominant non-volatile acid and plays indispensable roles in flavor formation. This study investigated the microbial consortia driving the metabolism of D-/l-lactate during fermentation. Sequencing analysis based on D-/l-lactate dehydrogenase genes demonstrated that ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 92:Not Available]

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Influence of salt concentration and iodized table salt on the microbiota of fermented cucumbers

Dominic A Stoll, Alexandra Müller, Ann-Katrin Meinhardt, Andreas Dötsch, Ralf Greiner, Sabine E Kulling, Melanie Huch,

The fermentation of vegetables is a traditional preservation method, that experiences a renaissance even in domestic households. Table salt is added to the fermentation batches to favor the growth of lactic acid bacteria usually. On an industrial scale, the fermentation brine is typically prepared with non-iodized table salt. In our ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 92:Not Available]

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Rethinking about flor yeast diversity and its dynamic in the “criaderas and soleras” biological aging system

Marina Ruiz-Muñoz, Gustavo Cordero-Bueso, Francisco Benítez-Trujillo, Sergio Martínez, Fernando Pérez, Jesús Manuel Cantoral,

Fino wine is one of the most important Sherry wines and it is obtained through a complex and dynamic biological aging system. In this study, wine and veil of flor samples from fifty-two barrels with different aging levels and distributed in three different wineries from the Jerez-Xèrés-Sherry winemaking area have ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 92:Not Available]

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Effect of Lactobacillus rhamnosus on growth of Listeria monocytogenes and Staphylococcus aureus in a probiotic Minas Frescal cheese

Ligia E Prezzi, Sarah H I Lee, Valéria M R Nunes, Carlos H Corassin, Tatiana C Pimentel, Ramon S Rocha, Gustavo L P A Ramos, Jonas T Guimarães, Celso F Balthazar, Maria Carmela K H Duarte, Mônica Q Freitas, Erick A Esmerino, Marcia C Silva, Adriano G Cruz, Carlos A F Oliveira,

This study aimed to evaluate the effect of Lactobacillus rhamnosus GG on growth of Staphylococcus aureus and Listeria monocytogenes, inoculated alone or in combination on surface of Minas Frescal cheeses, during storage for 21 days at 7 °C. Survival percentages of each individual bacterial species after exposure to in vitro simulated ... Read more >>

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Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits

Santiago Ruiz-Moyano, Alejandro Hernández, Ana I Galvan, María G Córdoba, Rocio Casquete, Manuel J Serradilla, Alberto Martín,

Rotting caused by grey mould (Botrytis cinerea) is a concerning disease for numerous crops both pre- and postharvest stages. Application of antagonistic yeasts is a promising strategy for controlling grey mould incidence which could mitigate undesirable consequences of using synthetic fungicides. In this work, a screening for detection of yeasts ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 92:Not Available]

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Effect of Saccharomyces cerevisiae, Torulaspora delbrueckii and malolactic fermentation on fermentation kinetics and sensory property of black raspberry wines

Wenli Liu, Huamin Li, Dongqi Jiang, Yue Zhang, Sicheng Zhang, Shuyang Sun,

Alcoholic fermentation (AF) and malolactic fermentation (MLF) both have significant influence on the production of black raspberry wine. In this study, three microbes associated with AF and MLF including S. cerevisiae, T. delbrueckii and O. oeni were used to investigate their combined effect on basic compositional, volatile and sensory property ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 91:Not Available]

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Synergistic bactericidal effect and mechanism of X-ray irradiation and citric acid combination against food-borne pathogens on spinach leaves

Min-Jin Jeon, Jae-Won Ha,

In this study, we investigated the antimicrobial activity of the X-ray irradiation and citric acid (CA) combination against Escherichia coli O157:H7 and Listeria monocytogenes on the surface of spinach leaves and elucidated the mechanisms underlying their synergistic interaction. Upon treatment with 0.3 kGy X-ray irradiation and 1% CA combination, the cell ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 91:Not Available]

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Contribution of Leuconostocaceae to CO2-mediated bloater defect in cucumber fermentation

Yawen Zhai, Ilenys M Pérez-Díaz,

Fermented cucumber bloater defect, caused by the accumulation of microbiologically produced carbon dioxide (CO₂), creates significant economic losses for the pickling industry. The ability of Leuconostocaceae, indigenous to cucumber, to grow and produce CO₂ during a fermentation and cause bloater defect was evaluated. Leuconostocaceae grew and produced over 40% CO₂ ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 91:Not Available]

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Whole genome sequencing (WGS) fails to detect antimicrobial resistance (AMR) from heteroresistant subpopulation of Salmonella enterica

Ye Htut Zwe, Seow Fong Chin, Gurjeet Singh Kohli, Kyaw Thu Aung, Liang Yang, Hyun-Gyun Yuk,

Due to rapidly falling costs, whole genome sequencing (WGS) is becoming an essential tool in the surveillance of antimicrobial resistance (AMR) in Salmonella enterica. Although there have been many recent works evaluating the accuracy of WGS in predicting AMR from a large number of Salmonella isolates, little attention has been ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 91:Not Available]

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Exploring the diversity and role of microbiota during material pretreatment of light-flavor Baijiu

Xiao-Na Pang, Xiao-Ning Huang, Jing-Yu Chen, Hui-Xin Yu, Xiao-Yong Wang, Bei-Zhong Han,

Baijiu (Chinese liquor) is a type of traditional distilled alcoholic beverage produced through spontaneous solid-state fermentation with sorghum as the primary material. Material processing, including sorghum soaking, steaming and cooling which is carried out in an open environment, is an integral part of Baijiu manufacturing. However, the microbiota involved in ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 91:Not Available]

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Occurrence and characteristics of methicillin-resistant Staphylococcus aureus (MRSA) in buffalo bulk tank milk and the farm workers in Italy

Normanno Giovanni, Spinelli Elisa, Caruso Marta, Fraccalvieri Rosa, Capozzi Loredana, Barlaam Alessandra, Parisi Antonio,

The aim of the present study was to assess the occurrence of MRSA in buffalo dairy farms and in buffalo tank milk from Italy, and to provide information about the antimicrobial resistance profile and molecular characteristics of the isolates. We collected 75 bulk tank milk (BTM) samples from 75 farms ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 91:Not Available]

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Shift in the cow milk microbiota during alpine pasture as analyzed by culture dependent and high-throughput sequencing techniques

Ilaria Carafa, Irma Castro Navarro, Giovanni Bittante, Franco Tagliapietra, Luigi Gallo, Kieran Tuohy, Elena Franciosi,

In the present study, two groups of cows from a permanent lowland farm (PF) were divided during summer and reared in the PF or in a temporary alpine farm (ALP), respectively. Microbiological analyses were performed with the objective to investigate the microbial evolution of milk before, during, and after summer ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 91:Not Available]

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The use of multifunctional yeast-lactobacilli starter cultures improves fermentation performance of Spanish-style green table olives

Antonio Benítez-Cabello, Beatriz Calero-Delgado, Francisco Rodríguez-Gómez, Joaquín Bautista-Gallego, Antonio Garrido-Fernández, Rufino Jiménez-Díaz, Francisco Noé Arroyo-López,

In this work, Lactobacillus pentosus LPG1, Lactobacillus pentosus Lp13, Lactobacillus plantarum Lpl15, and Wickerhanomyces anomalous Y12, all of them previously isolated from fermented table olive biofilms, were used (alone or in combination) as multifunctional starters for Manzanilla Spanish-style green table olive fermentations. Their performances were evaluated through the changes in ... Read more >>

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[2020, 91:Not Available]

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Molecular analysis of the dominant lactic acid bacteria of chickpea liquid starters and doughs and propagation of chickpea sourdoughs with selected Weissella confusa

Cennet Pelin Boyaci Gunduz, Raimondo Gaglio, Elena Franciosi, Luca Settanni, Huseyin Erten,

Fermented chickpea liquid is used as a leavening agent in chickpea bread production. In the present study, traditional chickpea liquid starter and dough samples were collected from bakeries in Turkey and microbiologically investigated. Culture-independent analysis for microbiota diversity, performed by MiSeq Illumina, identified Clostridium perfringens as major group in all samples, ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 91:Not Available]

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Assessment of different antimicrobials to inhibit the growth of Zygosaccharomyces rouxii cocktail in concentrated apple juice

Huxuan Wang, Hongmin Sun,

Zygosaccharomyces rouxii represents the main spoilage cause of concentrated apple juice, leading to waste of products or recalls. Essential oils components derived from plants have been found to present antimicrobial activities against various microbes. However, few work has been reported about their antimicrobial activities against Z. rouxii in concentrated apple ... Read more >>

Food Microbiol. (Food microbiology.)
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Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps

Marine Zagdoun, Gwendoline Coeuret, Méry N'Dione, Marie-Christine Champomier-Vergès, Stéphane Chaillou,

Cooked ham production involves numerous steps shaping the microbial communities of the final product, with consequences on spoilage metabolites production. To identify the main factors driving the ecology of ham and its spoilage, we designed a study encompassing five variables related to ham production: type of storage during meat transportation, ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 91:Not Available]

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A potential flavor culture: Lactobacillus harbinensis M1 improves the organoleptic quality of fermented soymilk by high production of 2,3-butanedione and acetoin

Yin Zheng, Yongtao Fei, Yue Yang, Zekun Jin, Baoning Yu, Li Li,

Lactic acid bacteria (LAB) are commonly used in soymilk fermentation to improve health-related functionality, but their contribution to sensory qualities is less valued. We characterized Lactobacillus harbinensis M1, Lactobacillus mucosae M2, Lactobacillus fermentum M4, Lactobacillus casei M8 and Lactobacillus rhamnosus C1 from naturally-fermented tofu whey, along with Streptococcus thermophilus ST3 ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 91:Not Available]

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Listeria monocytogenes in poultry: Detection and strain characterization along an integrated production chain in Italy

Luigi Iannetti, Vicdalia Acciari, Maria Schirone, Diana Neri, Pierina Visciano, Vicdalia Aniela Acciari, Gabriella Centorotola, Maria Silvia Mangieri, Marina Torresi, Gino Angelo Santarelli, Violeta Di Marzio, Cristina Marfoglia, Giacomo Migliorati, Francesco Pomilio,

In this study, thirteen batches of broiler chicken from an integrated Italian poultry company were investigated for the detection of Listeria monocytogenes. The prevalence was evaluated in faeces samples at farm level and after transport, caecal contents and carcass neck skin from 2 slaughterhouses (M1 and M2), for a total ... Read more >>

Food Microbiol. (Food microbiology.)
[2020, 91:Not Available]

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Inactivation kinetics of beer spoilage bacteria (Lactobacillus brevis, Lactobacillus casei, and Pediococcus damnosus) during acid washing of brewing yeast

Allan R G Munford, Rafael D Chaves, Anderson S Sant’Ana,

This work aimed to estimate the inactivation kinetic parameters of four potential beer spoilage bacteria (Lactobacillus brevis DSM 6235, Lactobacillus casei ATCC 334, Pediococcus damnosus DSM 20289 and Pediococcus damnosus ATCC 29358) inoculated in brewing yeast submitted to acid washing with purposes of yeast recycle. The experiments were conducted at ... Read more >>

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The effects of [email protected] nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets based on high-throughput sequencing

Luyun Cai, Yufei Dai, Ailing Cao, Minjie Cao,

The present study investigated the effects of [email protected]₃O₄ nanoparticles combined with microwave or far infrared thawing on microbial diversity of red seabream (Pagrus major) fillets in terms of thawing loss, pH, TVB-N, classical microbiological enumeration and high-throughput sequencing, and the same parameters were also studied for 24 h after thawing. Four ... Read more >>

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